How to make Pizza Prosciutto e Funghi

In a medium bowl, stir together the flour, yeast, salt and sugar. Add water and using a wooden spoon or your hand, mix until well blended, at least 30 seconds. The dough will be a bit stiff, not wet sticky. Cover bowl and let sit at room temperature until the dough has more than doubled in volume, about 2 hours.Oil a 13 rimmed baking sheet. Use a bowl scraper or rubber spatula to scrape half of the dough onto an oiled pan in one piece. Gently pull and stretch the dough across the surface of the pan, and use your hands to press it evenly out to the edges. If the dough sticks to your fingers, lightly dust with flour or coat your hands with oil. Pinch any holes together.The pizza dough is ready to be topped.Preheat oven to 500 degrees F, with rack in center.Use a mandoline to cut the mushrooms into thin slices (1/8 thick). In a medium bowl or on the pan, toss together the mushrooms, onion and thyme.Scatter or spread the mushroom mixture fairly evenly read here over the dough, going all the way to the edges; put a bit more of the topping around the edges of the pie. Sprinkle with the salt and drizzle with EVOO.Bake for 2530 minutes or until the mushrooms are starting to turn golden brown and the crust is pulling away from the sides of the pan. Serve the pizza hot or at room temperature.